Healthy Chocolate for Diabetics

Healthy chocolate for diabetics may be a shocking, but titillating , notion for many of us on first glance. However, when we review the science behind the concept it makes a lot of sense.

It all depends on what goes into the making of the diabetic chocolate. Cocoa powder by itself is loaded with antioxidants -- and these can be boosted further by adding various supplements. Antioxidants, polyphenols, and flavanoids can be very useful in protecting the diabetic's tissues from the damaging effects caused by the disease.

One major factor in making healthy chocolate for diabetics is keeping the levels of sugar low, so that consuming a moderate amount of the chocolate does not cause a spike in blood insulin levels.

Theobromine is the primary alkaloid found in chocolate. It is weaker in effect than caffeine, although it is similar chemically. Theobromine's principle effect is as a heart stimulant and vasodilator. It is also a diuretic, causing increased urination. Because of these three effects, it is used in treating high blood pressure.

This effect of lowering blood pressure is especially beneficial for diabetics.

The name, Theobromine, comes from the genus of the tree -- Theobroma -- which produces the cacao beans, from which chocolate is made.

Theo broma are Greek words meaning literally "God food" or "food of the gods". It is obvious that chocolate has been highly respected and prized by the advanced civilizations in Mexico, Central America, and northern South America, where it originated, for three millennia. The earliest known cultivation of cacao was in 1100 BC.

There are wide variations in the percentage of theobromine contained in various blends of cocoa powder, ranging from 2%-10%. Concentrations are far from uniform depending on which coffee beans are used, how much of each variety, and how they are processed.

The alkaloids in chocolate are responsible for its psychological effects and for its bitter taste. Alkaloids are what sometimes make us feel like we're in love when we eat fine chocolate.

Other alkaloids in chocolate are Theophylline, Xanthines, and Phenethylamine.

Interestingly, the Aztecs valued cacao beans so highly that they ordered those parts of their empire that grew cacao trees to pay tax in cacao beans.

The beans were used in sacred ceremonies and enjoyed primarily by the royalty and the priesthood. Emperor Montezuma is often reputed to have drank 50 cups of chocolate a day, though I find no confirmation of this in a cursory reading of his Wikipedia listing.

(This must be one of those Aztec urban legends...)

It is known that modern-day Kuna Indians who live off the coast of Panama, drink cocoa as their favorite beverage and enjoy very low incidence of chronic diseases like heart disease and cancer.

Chocolate, when made with an interest in the health of diabetics and a knowledge of how to produce a beneficial product, can be very helpful for diabetics in several ways.

1) The theobromine in chocolate is proven to lower blood pressure, while gently stimulating the heart

3) It boosts the consumer's mood, which can help diabetics control their calorie intake

4) Chocolate is packed with antioxidants, polyphenols, and flavanoids, which may protect the diabetic's body against the collateral damage caused by too much sugar in the bloodstream. This may also help in curbing peripheral neuropathy, even as it increases blood flow to the affected areas.

6) Chocolate for diabetics can lower unhealthy cholesterol levels in adults, while countering lipid peroxidation and inflammation -- important causes of arteriosclerosis and heart attacks.

So, what factors make one chocolate healthier than another for diabetics?

Obviously, for Diabetics and Pre-diabetics, it is important to keep the sugar levels low. Ideally, sweetness should come from fruit extracts, erythritol, or stevia.

Cocoa butter, a saturated fat, is thought by most researchers to be harmful, so it is wise to formulate a product with less of this ingredient. Milk just adds fat and what is for many people an allergen, so it is ideal not to dilute the healthy effects of the chocolate with milk.

Chocolate is a wonderful gift from Nature, a food that gives pleasure and, if well-formulated, can be especially healthful for diabetics. A high quality product, used in moderation, can provide high ORAC values that may assist in returning the diabetic to a normal sugar metabolism.

Enjoy the health-boosting qualities of chocolate for diabetics without guilt! (Then go for a brisk walk or run!)